I just had to share this Scallops with orzo Plate with you because scallops are often not cooked well. I’m always hesitant to order it at a restaurant because if it’s overcooked…it’s not very appetizing. These scallops here are seared to perfection (follow the tips in this post for success!) and served with delicious lemon orzo. It’s a great seafood dinner, definitely restaurant worthy (but easy to make!) and I also really love it Scallops in cream sauce Recipe (heavier but equally delicious).

Orzo plate topped with scallops

Why you’ll love this recipe

There are so many reasons to love this recipe. I’ve been using it for years now, so you can feel confident that it’s a good, repeatable recipe!

  1. These scallops go well with salads, vegetables, or crunchy white wine. Don’t skip the wine!
  2. This is a quick and elegant dinner that can be ready in less than 30 minutes
  3. The scallops are light but filling.
  4. This is a restaurant style dinner that you can prepare at home. It’s impressive with little effort.
Ingredients shown for making scallops with orzo

Required components:

For orzo

  • Chopped onion:I like to use sweet yellow onions.
  • Barley pasta: Orzo is a small rice-shaped pasta that cooks quickly and creates a creamy, risotto-like texture without the extra effort. You can also consider offering these things Eaters (or Cauliflower rice).
  • Low-sodium chicken broth: This will give the pasta much more flavor than simply cooking it with water.
  • dry white wine: Consider Sauvignon Blanc or Pinot Grigio. I like to use something I like to drink so I can serve it with a meal.
  • Dried thyme: Provides an earthy, aromatic scent that complements scallops beautifully.
  • Fresh garlic: Add a slight onion flavor and a pop of color too!
  • Fresh lemon juice: Lifts the entire dish with brightness and freshness.

For scallops

  • olive oil: It is used in browning, as it helps to form a golden crust on the scallops.
  • Sea scallops: They can be found frozen or fresh. I prefer to buy them fresh from a good seafood market.
  • salt Freshly ground black pepper
Four pictures showing how to make scallops with orzo

How to make scallops with orzo

  1. Cooking orzo: Fry the onions in a pot until soft. Add orzo, broth, wine, and thyme. Bring to a boil, then cover and simmer until the liquids are absorbed and the pasta is tender. Finish with chives and lemon juice.
  2. Sear the scallops: Heat olive oil in a frying pan. Season the scallops with salt and pepper, then fry until golden on both sides and cooked through.
  3. Serves: Spoon orzo onto plates and top with scallops. Serve immediately.
Scallops with lemon orzo on a plate

How to avoid overcooking scallops

It is very easy to overcook scallops. And they are completely unappetizing if you do that. It will be chewy in texture. They will likely crack. It is tough and chewy when eaten.

  1. Pay attention to maturity: Look for a golden crust and opaque sides, but a slightly translucent (or just warm) center, then remove from the heat.
  2. High temperature: Use a heavy, very hot frying pan fast burnt.
  3. Dry them well: Dry the scallops completely before seasoning them to get a good crust.
  4. Don’t crowd: Cook in a single layer in the pan to ensure even cooking.
  5. Fast cooking time: Sear for only 2 to 3 minutes per side.
Spoon holding scallops over a plate of orzo

What to serve with scallops and orzo

This dish pairs beautifully with Sauvignon Blanc or Pinot Grigio. My Simple Greek Salad with Lemon and Oregano Vinaigrette is the perfect salad to serve with these scallops. Also consider applying with Citrus roasted asparagus, Spinach with lemon and thyme or Broccolini with lemon.

Scallops with orzo

Scallops are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to one day. Reheat gently to avoid overcooking the scallops.

Scallops with lemon orzo

When I want a meal that looks impressive without feeling stressful, these scallops with orzo are what I make. They’re light, delicious, and perfect for serving to guests — or just treating yourself on a weeknight.

Preparing orzo:

  • Heat a medium saucepan over medium-high heat. Coat the pan with non-stick spray. Add onions to the pan. Saute for 3 minutes.

  • Add pasta, broth, wine and thyme. Bring to a boil. Cover the pot, reduce the heat, and simmer for 15 minutes or until the liquid is absorbed and the pasta is ready.

  • Add chopped chives and lemon juice. Keep warm.

Preparing scallops:

  • In a large frying pan, heat the oil over medium to high heat. Sprinkle scallops evenly with salt and pepper. Add scallops to pan. Cook for 3 minutes on each side or until desired doneness.

  • Served with pasta mixture.

  • If you are making this recipe gluten freeBe sure to use a type of chicken broth known as GF, and serve it over a bed of quinoa or other gluten-free grain instead of pasta (or use gluten-free pasta).

Submission: 1service, Calories: 334Kcal, Carbohydrates: 38g, protein: 27g, fat: 5g, Saturated fat: 1g, Polyunsaturated fats: 1g, Monounsaturated fats: 3g, Trans fats: 0.01g, Cholesterol: 41mg, Sodium: 835mg, Potassium: 565mg, Fiber: 2g, sugar: 3g, Vitamin A: 331IU, Vitamin C: 9mg, Calcium: 37mg, iron: 2mg

Nutritional information is automatically calculated and should only be used as an estimate.